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Original scientific paper

Quality of wheat cultivars created at the Agricultural Institute Osijek in relation to high molecular weight glutenin subunits (HMW – GS) composition

DANIELA HORVAT ; Agricultural Institute Osijek, Južno predgrađe 17, 31000 Osijek, Croatia
GEORG DREZNER ; Agricultural Institute Osijek, Južno predgrađe 17, 31000 Osijek, Croatia
GORDANA ŠIMIĆ ; Agricultural Institute Osijek, Južno predgrađe 17, 31000 Osijek, Croatia
ANTO MIJIĆ
DAMIR MAGDIĆ ; Faculty of Food Technology, Franje Kuhača 18, 31000 Osijek, Croatia

Fulltext: english, pdf (107 KB) pages 263-268 downloads: 337* cite
APA 6th Edition
HORVAT, D., DREZNER, G., ŠIMIĆ, G., MIJIĆ, A. & MAGDIĆ, D. (2008). Quality of wheat cultivars created at the Agricultural Institute Osijek in relation to high molecular weight glutenin subunits (HMW – GS) composition. Periodicum biologorum, 110 (3), 263-268. Retrieved from https://hrcak.srce.hr/32580
MLA 8th Edition
HORVAT, DANIELA, et al. "Quality of wheat cultivars created at the Agricultural Institute Osijek in relation to high molecular weight glutenin subunits (HMW – GS) composition." Periodicum biologorum, vol. 110, no. 3, 2008, pp. 263-268. https://hrcak.srce.hr/32580. Accessed 15 Oct. 2019.
Chicago 17th Edition
HORVAT, DANIELA, GEORG DREZNER, GORDANA ŠIMIĆ, ANTO MIJIĆ and DAMIR MAGDIĆ. "Quality of wheat cultivars created at the Agricultural Institute Osijek in relation to high molecular weight glutenin subunits (HMW – GS) composition." Periodicum biologorum 110, no. 3 (2008): 263-268. https://hrcak.srce.hr/32580
Harvard
HORVAT, D., et al. (2008). 'Quality of wheat cultivars created at the Agricultural Institute Osijek in relation to high molecular weight glutenin subunits (HMW – GS) composition', Periodicum biologorum, 110(3), pp. 263-268. Available at: https://hrcak.srce.hr/32580 (Accessed 15 October 2019)
Vancouver
HORVAT D, DREZNER G, ŠIMIĆ G, MIJIĆ A, MAGDIĆ D. Quality of wheat cultivars created at the Agricultural Institute Osijek in relation to high molecular weight glutenin subunits (HMW – GS) composition. Periodicum biologorum [Internet]. 2008 [cited 2019 October 15];110(3):263-268. Available from: https://hrcak.srce.hr/32580
IEEE
D. HORVAT, G. DREZNER, G. ŠIMIĆ, A. MIJIĆ and D. MAGDIĆ, "Quality of wheat cultivars created at the Agricultural Institute Osijek in relation to high molecular weight glutenin subunits (HMW – GS) composition", Periodicum biologorum, vol.110, no. 3, pp. 263-268, 2008. [Online]. Available: https://hrcak.srce.hr/32580. [Accessed: 15 October 2019]

Abstracts
Abstract

Background and Purpose: The objective of this study was to estimate the effect of high molecularweight glutenin subunits(HMW-GS) composition of the Glu-1 loci on the quality of winter wheat cultivars created at the Agricultural Institute Osijek.

Materials and Methods: Ten winter wheat cultivars were grown in 4 different locations during two years in a randomized complete block (RCB) experimental design with three repetitions at each location. Samples were collected and subjected to quality analysis and determination of HMW-GS composition by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE).

Results: Considering theHMW-GS composition, the most frequent subunit at the Glu-A1 locus was N, at the Glu-B1 locus 7+9 and at the Glu-D1 locus 2+12. The analyzed cultivar Demetra, with subunits 5+10 at the Glu-D1 locus, has shown the best bread-making quality. Among cultivars with subunits 2+12 at the Glu-D1 locus, the cultivars with subunits 7+8 at the Glu-B1 locus have shown on average better characteristics of gluten strength with regard to higher values of Gluten Index and resistance to exstensibility ratio (R/Ext). The results of the linear correlation between quality parameters and HMW-GS composition, expressed as the Glu-1 score, have shown the most significant (P<0.05) influence ofHMW- -GS on Gluten Index r=0.42), dough energy (r=0.48) and dough maximum resistance (r=0.47).

Conclusions: These results indicated that the presence of HMW-GS 5+10 and 7+8 contributes to higher bread-making quality of analyzed cultivars. TheHMW-GS composition has predictive value in quality analysis, therefore, the composition ofHMW-GS at the Glu-1 loci has to be taken into consideration when parents for a bread wheat breeding programme are chosen.

Keywords
wheat; quality; HMW-GS composition; Glu-1 score; correlation

Hrčak ID: 32580

URI
https://hrcak.srce.hr/32580

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